Easy Vegan Butternut Squash Pasties

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These amazing and easy to make Vegan Butternut Squash Pasties is one of my favourite autumn cozy comfort food recipes. It is packed with delicious fall flavours and scents. Think sage, garlic, smoked paprika, thyme and creamy butternut squash all enveloped in golden crispy dough. Yum. 

This mouthwatering vegan pasty is what Fall is all about…even though it’s almost too delicious to be legal. 

What’s great about this Vegan Butternut Squash Pasties recipe:

  • Everything, and I mean everything
  • Delicious and loaded with autumn flavours 
  • Creamy butternut squash, lots of spices all wrapped in a blanket of golden pastry. Yum
  • Easy to make
  • A crowdpleaser – kids and adults adore this cozy recipe
  • Easy to take with you on the go
  • Meal prep friendly – make in advance and freeze for later
  • Vegan, nut free and soy free

Quick pastry shortcut

If you don’t have time to make your own pastry there’s good new. Most supermarket ready-made puff pastry doughs are already vegan. Because making pastry with real butter is more difficult and more expensive, most pastry makers use vegetable oil to get a nice puff pastry and it tastes just as good. So, don’t be afraid to take a shortcut and buy a ready made puff pastry…just be sure to read the ingredients list on the package first to make sure it’s only vegan ingredients. 

Do I have to use puff pastry?

No. I have also successfully made this recipe in a lighter and healthier version using my favourite pizza dough recipe and brushing it with oil. You won’t get the crumbly layers, but the pasties still turns out amazing.

Lighter low-calorie vegan pasties

If you are craving the cozy Fall pasties experience but want a lighter version (who doesn’t want that, right?) you can switch out the puff pastry with vegan pizza dough. That little hack saves you a whole lot of calories and the taste is still delicious and the dough is crispy. You won’t get quite the same buttery layers, but the pizza crust is still so incredibly good.

Can you use pumpkin instead of butternut squash?

Yes. Absolutely. You can easily substitute butternut squash with pumpkin in this recipe. You can even take a shortcut and use pumpkin puree (since we are already mashing the butternut squash the consistency is almost the same). Just make sure if you are using pumpkin puree to use the unsweetened type and NOT the cake variety. 

Meal Prep friendly

These vegan Butternut Squash Pasties are freezer friendly and can easily be made in advance. 

When you are ready to eat, just reheat in the oven until they are warmed all the way through and serve. 

So, how are these Vegan Butternut Squash Pasties made? It’s very easy. Just:

Instructions

  • Preheat oven to 400F (200C).
  • Deseed the butternut squash and cut it into 8 wedges. Place the squash on a baking tray covered in baking paper. Season with olive oil, 1 tablespoon smoked paprika, salt and chili and toss together until all the squash is coated with seasoning. Bake the squash in the oven for 35-40 minutes, turning them halfway through.
  • Next, peel the onions and garlic and carrots and throw them into a food processor. Process until they are finely chopped (they should be close to resembling a mince). Heat a large pan with olive oil and add the minced carrot mix. Fry for around 10 minutes or until the onions and carrots are soft. Season with salt, smoked paprika, dried thyme, dried oregano, chopped sage and nutritional yeast (optional) and combine. When the butternut squash is done, remove from the oven and carefully remove the skin without burning yourself. Mash the squash and add to the carrot mince. Stir everything together to combine and add extra seasoning if needed. 
  • Next, roll out the pastry dough on a floured surface and cut into 6 equal pieces. Put a large spoonful of the squash/carrot filling on each piece of pastry and dampen the edges of the dough lightly with cold water. Fold the dough into a traditional pasty shape and crimp the edges of the dough with a fork. Place the pasties on a baking sheet lined with baking paper and brush the pasties lightly with olive oil. Bake in the oven for 20-25 minutes or until the pasties are golden on the outside.Serve hot and enjoy.

Vegan Butternut Squash Pasties

These amazing and easy to make Vegan Butternut Squash Pasties is one of my favourite autumn cozy comfort food recipes. It is packed with delicious fall flavours and scents. Think sage, garlic, smoked paprika, thyme and creamy butternut squash all enveloped in golden crispy dough. Yum. 
This mouthwatering vegan pasty is what Fall is all about…even though it’s almost too delicious to be legal. 
Course Dinner
Cuisine American
Keyword vegan
Prep Time 40 minutes
Cook Time 20 minutes

Ingredients

  • 1 Butternut Squash
  • cups (200g) Carrots
  • 1 tsp dried Chili Flakes
  • 2 tbsp Smoked Paprika
  • 2 tbsp Olive Oil
  • 4 cloves Garlic
  • 1 Yellow Onion
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 tsp Fresh Sage chopped
  • 1 tbsp Nutritional Yeast optional
  • 3 tbsp Tomato Paste
  • 1 pack 500g Vegan Puff Pastry or pizza dough

Instructions

  • Preheat oven to 400F (200C).
  • Deseed the butternut squash and cut it into 8 wedges. Place the squash on a baking tray covered in baking paper. Season with olive oil, 1 tablespoon smoked paprika, salt and chili and toss together until all the squash is coated with seasoning. 
    Bake the squash in the oven for 35-40 minutes, turning them halfway through.
  • Next, peel the onions and garlic and carrots and throw them into a food processor. Process until they are finely chopped (they should be close to resembling a mince). 
    Heat a large pan with olive oil and add the minced carrot mix. Fry for around 10 minutes or until the onions and carrots are soft. Season with salt, smoked paprika, dried thyme, dried oregano, chopped sage and nutritional yeast (optional) and combine. 
    When the butternut squash is done, remove from the oven and carefully remove the skin without burning yourself. Mash the squash and add to the carrot mince. Stir everything together to combine and add extra seasoning if needed. 
  • Next, roll out the pastry dough on a floured surface and cut into 6 equal pieces. Put a large spoonful of the squash/carrot filling on each piece of pastry and dampen the edges of the dough lightly with cold water. Fold the dough into a traditional pasty shape and crimp the edges of the dough with a fork. 
    Place the pasties on a baking sheet lined with baking paper and brush the pasties lightly with olive oil. Bake in the oven for 20-25 minutes or until the pasties are golden on the outside.
    Serve hot and enjoy.

Notes

Note: this recipe is freezer friendly.
For a lightened up more low-calorie version, use pizza dough instead of puff pastry

If you are looking for more vegan comfort food recipes take a look at my vegan pumpkin pasta or try my Easy Pan-fried Vegan Gnocchi recipe

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